Appetizers / Soups / Salads Recipes (Most Popular)
I made some Cordon Bleu and my fiance was needing Honey Mustard which I did not have so I made some just like this and it turned out quite well!
You can add or change vegetables to suit your tastes. The low calorie, cold day, warm you up soup!
I grew up with lots of good Polish food. I wanted to still have real Kielbasa, but knew it's high in fat and calories. So the solution is to dilute the Kielbasa with lots of healthy stuff. Here I surround the Kielbasa with, chicken broth, beans and lots of veggies that I remember my mom cooking with like, cabbage, mushrooms, and celery.
a take on WW Garden Vegetable Soup, only adding barley and beef broth instead of chicken broth.
A base salad dressing that can be made into a Mexican, Asian or Italian dressing. No fat!
This is one of the salads that is served at Bavarian Inn In Frankmuth Michigan
This soup is made from the "leftovers" of a cooked, whole chicken. I cook a 3-4 pound chicken (skin and fat removed) in the crockpot, saving whatever is left after dinner. The bones are thrown away, the meat separated and put in a plastic container, and the remaining liquid filtered through a brass filtering ladle to remove most of the solids. All of this goes in the fridge. When I want to make the soup, I take the liquid and skim off all fat from the top, add water and all but the noodles into the crockpot, and cook on low for 6 - 8 hours. Just before serving, cook the noodles and add to the soup.
Originally made as part of my St. Patrick's Day dinner, these were so popular I was asked to make them year round
a savory, slightly spicy crab dip. Works well cold or baked.... don't skimp on fresh ingredients-- the aromatics are amazing. This dip is great for summer picnics and parties, though you may want to double it.